Murungai Keerai Dosai | Moringa Dosa
Bright & Vibrant Moringa Dosa!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Cleaned Murungai Keerai/Moringa Leaves tightly packed
- 3 cups Fresh Idli/Dosa Batter
- 1 teaspoon Oil
- 1 teaspoon Jeera/Cumin Seeds
- ½ teaspoon Black Pepper
- 3-4 Garlic Cloves
- ¼ teaspoon Asafoetida/Hing
- Salt as needed
- Water as needed
- Oil to cook dosa
Instructions
- In a pan, heat oil and add cumin seeds, black pepper, garlic cloves and finally asafoetida.
- Once everything begins to splutter, add cleaned & washed Moringa leaves.
- Add salt as needed and saute till the leaves are wilted.
- Once this has cooled down a bit, grind into a smooth paste.
- Add the prepared paste to the dosa/idli batter. Mix well.
- The batter should be pourable and not too thick/thin.
- Meanwhile heat a flat pan/dosa tawa. Slightly grease it with oil and pour a ladle of prepared batter, swirl it around to make a thin dosa/crepe. Drizzle oil all over the dosa.
- Cook on medium flame on both sides and remove onto plate.
- Serve hot with any chutney of your choice. I served it with coconut chutney.
InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!
